Strawberry Rhubarb Crostata

by Kimberly Hickok

This is the peak season for strawberries and rhubarb – two of my favorite spring treats. Except for maybe a freshly-picked tomato, there’s nothing like a fresh strawberry. If you have the chance to pick your own strawberries or get some from your local farmer’s market, go for it!

I also love rhubarb. The tart, tangy-ness (is that even a word?) combined with the sweetness of the strawberries is a match made in heaven. One of my favorite desserts to make with this combination is a crostata. Crostatas are what you’d get if a pie and a tart got together and had a baby.

Here’s my recipe for a quick and easy Strawberry Rhubarb Crostata.

Strawberry Rhubarb Crostata
15 minutes prep time; 1 1/4 hours to bake
1 quart strawberries (4 cups)
2 medium rhubarb stalks (about 1 cup)
1 1/2 tablespoons flour
1/2 cup sugar
1/4 teaspoon cinnamon
1 – 9″ pie crust

Preheat oven to 350F. Cut the berries in half. Quarter large berries. Place in a medium size bowl. Peel and slice the rhubarb into 1/2″ pieces and add to the bowl.

Strawberries & Rhubarb

Stir in the flour, sugar and cinnamon. The rhubarb is pretty tart and I like mine on the tangy side. If you like things a little sweeter, increase the amount of sugar to 3/4 cup.

Strawberries & Rhubarb - tossedTrue confession: I buy my pie crust. But if you want to make your own, go for it! Place the pie crust on a rimmed baking sheet and pour the fruit into the middle of the crust on the baking sheet.

Strawberry Rhubarb Crostata - in crustNow this is the part that makes it a crostata. Carefully fold the crust up and around the fruit. It doesn’t have to be pretty.

Strawberry Rhubarb - all folded upPlace in the middle rack in the oven and bake for an hour and 15 minutes. Rotate once about halfway through for more even cooking. Apparently I wasn’t careful enough when I folded the crust around the fruit and some of the juice baked out onto the baking sheet.

Strawberry Rhubarb CrostataI’m not a ‘fancy’ cook so I just spooned up the sauce on the baking sheet and drizzled it on the crostata and on the ice cream I served with it.

Strawberry Rhubarb with ice cream

All that’s missing from this picture is a spoon!

Making a crostata is really easy to do. The hard part is waiting for it to bake so you can eat it! You can trust me on that!

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1 comment

Gina June 27, 2013 - 9:44 am

I love strawberry and rhubarb! Thanks for the great recipe–I wil definitely be trying this 🙂


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